Living in the country is wonderful. As a child, I loved chasing the ice cream truck, building huge snow forts, having birthday parties in my backyard and exploring the outdoors. As an adult, I enjoy the open, fresh air, the sweet smell of crabapple blossoms and the sacred simplicity that comes from sitting down on my porch with a cup of tea and biting into one of these whole grain berry scone. Made with rye spelt flours, these scones have nutty, floral flavor that reminds me of home. Feel free to replace the berries with any soft, seasonal fruit (like cranberries) and add spice with cardamom, cinnamon, nutmeg and citrus zest. Serve them with a dollop of sour cream, a pinch of sugar and a strong cup of early grey.
Whole Grain Berry Scones
1 cup spelt flour
1 cup rye flour, plus more for dusting
½ pound (2 heaping cups) frozen mixed (do not defrost) or fresh berries
3 Tbsp. evaporated cane sugar, divided
1 Tbsp. baking powder
½ tsp. salt
⅔ cup + 1 Tbsp. 3.25% whole milk, very cold
6 Tbsp. unsalted butter (preferably organic), cubed, very cold
2 tsp. vanilla extract
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- In a food processor, combine spelt, rye, 2 tablespoons of sugar, baking powder and salt. Add butter to processor and pulse until dough forms small mounds.
- Transfer dough to a large bowl and stir in 2/3 cup of milk and vanilla. Stir until completely mixed. Gently fold in berries.
- Dust a clean, flat service with flour. Form dough into a 1-inch thick, round disk. Slice disk into 8 equal wedges, like a pizza.
- Place scones on prepare baking sheet with a spatula. Brush tops with remaining tablespoon of milk and sugar.
- Bake for 20 minutes until scones are browned and baked through. Remove from oven and let scones cool completely on baking sheet.
- Store at room temperature for up to 2 day or freeze for up to 1 month.